Preparation time: 35mins, plus cooling and chilling
This impressive-looking roulade is perfect served as a dessert or an afternoon get-together with other mums
1. First make the sponge. Preheat the oven to 180°C/gas mark 4. Lightly grease a 38cm x 28cm baking tray and line with baking paper.
2. Melt the chocolate in a heatproof bowl set over a saucepan of barely simmering water, make sure the surface of the water doesn’t touch the bowl. Leave to cool for a few minutes.
3. In a large bowl, whisk the sugar and egg yolks together using an electric hand whisk until pale and creamy. Add the vanilla paste and cooled chocolate and stir until smooth. In a large, clean, dry bowl, whisk the egg whites to stiff peaks. Stir a large spoonful of the egg whites into the chocolate mixture, mixing gently, then fold in the remaining whites. Fold in the cocoa powder.
4. Spoon the mixture into the prepared tray and gently level the top using a palette knife. Bake in the oven for 18-20 minutes, or until firm to the touch. Place a sheet of nonstick baking paper on top of the sponge, then put a clean, damp tea towel on top of the paper. Leave to cool completely.
5. Meanwhile, make a syrup by putting the caster sugar and water into a small saucepan and heating gently until the sugar has dissolved. Boil for two minutes, then turn off the heat and leave to cool completely before stirring in the framboise.
6. To assemble the roulade, whip the cream until it just holds its shape. Dust a large piece of nonstick baking paper with some of the icing sugar, then turn the roulade out on to it and peel off the lining paper. Brush the framboise syrup over the cooled sponge, then spread over the whipped cream and cover with the raspberries, pushing them into the cream slightly.
7. Starting from a long edge, roll up the sponge like a Swiss roll. Roll tightly to start with and use the paper to help you roll it up. The roulade may crack when you do this, but that’s part of its charm! Chill in the refrigerator for at least 4 hours.
8. To serve, trim the ends of the roulade and place on a long serving plate. Dust generously with the remaining icing sugar and serve with extra raspberries.
This recipe is taken from Chocolat by Eric Lanlard, published by Mitchell Beazley, £18.99
Keep some raspberries to the side, blend and add to some yogurt
Break the roulade into finger-sized pieces and serve with raspberries.